This couscous salad takes a little cork but you will be thrilled with the end result. We will mix it with all kinds of goodness and top it with marinated steak and caramelized onions.
Couscous is a type of pasta made from semolina flour. It is composed of tiny balls that are made by adding a but of water to the flour and rubbing it until the tiny balls are formed. Couscous really does not have much flavor on its own but it is a great side for beef, chicken and fish. It is also very easy to prepare as all one needs to do is boil water with some oil and salt and then add the same amount of couscous – for example 1 cup of each. Then all that is needed is to turn off the heat and let the couscous sit for about 5 minutes. Fluff it with a fork and you are done.
Keep in mind that the beef for this recipe needs to marinate for at least 30 minutes and then sit at room temperature for another 30 minutes — this is important because it will ensure that your beef cooks evenly. So, please start with this step first.
The onions might take a little longer than stated. Be patient. The better they caramelize the more delicious they will be. It will pay off to let them do their thing.
This couscous salad is so complex in flavors that I have decided to dress it very simply with lemon juice, olive oil and salt. You will not need anything else.
This is what you need for this spectacular couscous salad:
FOR THE BEEF:
4 thin steaks – use whatever kind you like
2 TBS olive oil + 2 TBS for cooking (or use cooking spray)
1 tsp. cumin
5 smashed garlic cloves
1 tsp. coarse or table salt
1 tsp. black pepper
Place the beef in sided platter or dish. Sprinkle the oil, cumin, garlic, salt and pepper on it and toss it to coat both sides well. Cover and refrigerate for 30 minutes. Remove from fridge and allow sitting at room temperature for another 30 minutes.
Heat a skillet until hot. Add the remaining oil or cooking spray. Place the steaks in the hot skillet and cook until bottom has formed a brown crust. Flip the beef and cook until the other side gets a brown crust as well. We like our beef on the rare side. You cook yours as much as you prefer.
FOR THE ONION:
1 TBS unsalted butter
1 tsp. sugar
1 small red onion – finely sliced
1/8th cup balsamic vinegar
Melt the butter in a skillet. Add the sugar and mix. Add the onion and mix well. Allow the onion to brown and caramelize – for about 15 minutes. Stir it occasionally and work on low heat.
When the onion has browned, add the balsamic vinegar. Mix well and cook until vinegar has reduces and thickened.
FOR THE SALAD:
4 cups cooked couscous – this is 2 cups of uncooked
1 cup finely cubed, peeled and seeded cucumber
2 scallions – white, light green and dark green chopped
½ cup finely diced canned pineapple
1 TBS chopped capers
2 TBS chopped sun-dried tomatoes
1 TBS chopped parsley
¼ cup olive oil
1 TBS freshly squeezed lime or lemon juice
36 roasted pepper strips
Mix the couscous, cucumber, pineapple, capers, scallions, sun dried tomatoes and parsley in a bowl. Drizzle with olive oil, lime juice and salt. Mix well.
Divide the salad onto six plates. Top with 1/6th of the caramelized onions on top. Arrange six roasted peppers and beef strips on top. Serve and enjoy!
CALORIES 400.66.; FAT 22.92 grs (sat 2.52; mono 13.23; poly 1.13); PROTEIN 15.33 grs ; FIBER 2.64 grs; CARBS 33.76 grs; CHOLESTEROL 44.21 mg; IRON 0.90 mg; SODIUM 868.50 mg; CALCIUM 37.22 mg
Salad no beef – CALORIES 249.77.; FAT 11.30 grs (sat 6.79; mono 7.19; poly 2.05); PROTEIN 4.45 grs ; FIBER 2.22 grs; CARBS 32.93 grs; CHOLESEROL 5.08 mg; IRON 0.72 mg; SODIUM 442.18 mg; CALCIUM 20.95 mg
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